Skillet Crustless Pumpkin Pie With Streusel Topping

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Crustless Pumpkin Pie With Streusel Topping Recipe – this pumpkin pie has all the wonderful flavors you would expect in a traditional pumpkin pie. It’s baked in a skillet without the crust, then topped with a buttery, spiced streusel topping.

This Skillet Crustless Pumpkin Pie with streusel topping has all the wonderful flavors you would expect in a traditional pumpkin pie. It's baked in a skillet without the crust, then topped with a buttery, spiced streusel topping. | www.zagleft.com

My favorite part of any pie will always be the filling. It’s not that I don’t like pie crust, I really do.   I especially love graham cracker pie crusts like the one I use when I make my Pumpkin Pie For One or my chocolate graham cracker crust found in my Double Chocolate Caramelized Banana Cream Pie recipe.  Those are heavenly!

I think I began to distance myself from traditional pie crusts when I went on the Adkins low carb diet a few years ago.  It was then that I began to search for ways to enjoy my favorite pies or quiches without the crust.  I’ve been very successful in recreating crustless quiches and two of my personal favorites are my Pea, Cheddar and Crispy Pancetta Crustless Quiche and my  Crustless Seafood Creole Quiche.  After making crustless quiches for so long, I began to realize that you really don’t need a crust to make a fabulous pie or quiche.  It’s all about the wonderful filling.

Pumpkin pies happen to be my favorite pie to enjoy at Thanksgiving.   I guess I’m a traditionalist and it wouldn’t feel like Thanksgiving without them.  To change things up a bit with our pumpkin pie and to eliminate the need for a crust, I began making these crustless pumpkin pies in my skillet a few years back and no one complained.  In fact, they’re requested year after year.  It’s not a totally low-carb pie because of the streusel, but you can leave the streusel off the top if you want to.  It’s delicious either way.

I’m really not sure if a crustless pumpkin pie is indeed a “pie”?  Maybe this should be called pumpkin “pudding” instead?  To me, it’s simply the best part of the pie baked in a skillet.

This Skillet Crustless Pumpkin Pie with streusel topping has all the wonderful flavors you would expect in a traditional pumpkin pie. It's baked in a skillet without the crust, then topped with a buttery, spiced streusel topping. | www.zagleft.com

It begins with canned pumpkin purée and evaporated milk.  To those, I add ground cinnamon, nutmeg, ginger, cloves and eggs.  After I blend everything together, it’s poured into a skillet and baked in the oven.

While the crustless pie is baking, I make the buttery, spiced streusel topping.  The topping is a mixture of flour, sugar, chopped pecans, butter and an assorment of spices. Towards the end of the baking process, I pull the skillet out of the oven and add the delicious topping, then I put it back in the oven to finish baking and to deliver a beautiful light brown topping.

You can take this lovely dessert a step further and make a ginger whipped cream to add to the top.

This Skillet Crustless Pumpkin Pie with streusel topping has all the wonderful flavors you would expect in a traditional pumpkin pie. It's baked in a skillet without the crust, then topped with a buttery, spiced streusel topping. | www.zagleft.com

This pie has the traditional flavors we’ve come to love and look forward to in a pumpkin pie, the only difference is that there isn’t a crust.  I prefer to bake this pie the day before Thanksgiving.  I think the flavor and the texture are enhanced with a night in the fridge.

Serve this skillet pie to your guests this Thanksgiving and I’m it will be the hit of the party.

Skillet Crustless Pumpkin Pie With Streusel Topping
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
 

This Skillet Crustless Pumpkin Pie with streusel topping has all the wonderful flavors you would expect in a traditional pumpkin pie. It's baked in a skillet without the crust, then topped with a buttery, spiced streusel topping.

Course: Dessert
Cuisine: Dessert
Keyword: pumpkin
Servings: 8 servings
Author: Joanie Zisk
Ingredients
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 15-ounce can pure pumpkin puree
  • 1 12-ounce can evaporated milk
STREUSEL
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 cup pecans, chopped
  • 8 tablespoons unsalted butter, softened
GINGER WHIPPED CREAM
  • 1 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Grease a 10-inch cast iron skillet.
  3. Mix sugar, cinnamon, salt, ginger, nutmeg and cloves in a small bowl. Set aside.
  4. Beat the eggs in a large mixing bowl. Whisk in the pumpkin puree and sugar-spice mixture.
  5. Stir in the evaborated milk.
  6. Pour into skillet.
  7. Bake for 15 minutes at 425 degrees F.
  8. Reduce the oven temperature to 350 degrees F and bake 30 minutes more.
  9. Prepare the streusel topping by combining the flour, sugar, cinnamon, nutmeg, ginger, salt and chopped pecans together in a small bowl. Stir in the softened butter.
  10. Gently sprinkle over the filling.
  11. Return the skillet to the oven and bake for 15 to 20 minutes more or until knife inserted near center comes out clean. Cool on wire rack. Refrigerate leftovers.
  12. TO MAKE GINGER WHIPPED CREAM
  13. Whip 1 cup heavy cream until soft peaks form. Add the sugar, cinnamon and ginger. Beat until stiff peaks form.

Did you make a recipe from the blog?  Don’t forget to snap a photo of it and tag #zagleftrecipes on social media!  I’d love to see what you’re cooking! 🙂

Looking for single serving recipes, visit us at One Dish Kitchen – Your Single Serving Recipe Source.

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This Skillet Crustless Pumpkin Pie with streusel topping has all the wonderful flavors you would expect in a traditional pumpkin pie. It's baked in a skillet without the crust, then topped with a buttery, spiced streusel topping.

 

 

 

 


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31 COMMENTS

  1. The filling is the best!! I used to throw the meringue away on lemon meringue pie and just eat the lemon curd part, haha. Used to drive my dad nuts. I like this idea of a crustless pie not only because the filling is amazing, but because the crust is what usually takes me the longest to make!

    • Hi Katie, Great question! Take the pie out of the refrigerator a few hours before you want to serve it to let it come to room temperature. If you want to enjoy the pie warm, heat the oven to 200 degrees, place the skillet in the oven until warmed through. It make take 15 to 20 minutes. Personally, I prefer to eat it at room temperature.

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